Zaatar Tahini Chicken Thighs (Printer-Friendly)
Crispy chicken thighs with zaatar spice and tahini marinade, roasted to golden perfection with bold Middle Eastern flavors.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 lbs)
→ Marinade
02 - 1/3 cup tahini (sesame paste)
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons zaatar spice blend
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon toasted sesame seeds
13 - Lemon wedges, for serving
# How to Make It:
01 - In a large bowl, whisk together tahini, olive oil, lemon juice, zaatar, garlic, cumin, smoked paprika, salt, and pepper until smooth and well combined.
02 - Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, up to 8 hours for deeper flavor.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
04 - Arrange marinated chicken thighs skin side up on the prepared baking sheet. Spoon any extra marinade over the top.
05 - Roast for 30 to 35 minutes, or until the skin is golden, lightly crisped, and the internal temperature reaches 175°F.
06 - For extra crispiness, broil on high for 2 minutes at the end of cooking time.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and toasted sesame seeds. Serve with lemon wedges.
# Expert Advice:
01 -
- The tahini creates this incredible velvety coating that keeps the chicken ridiculously moist while the skin gets perfectly crisp
- Once you make your own zaatar blend, you'll want to put it on everything from roasted vegetables to morning toast
02 -
- Tahini can seize up and turn into a stiff paste when you first add liquid, just keep whisking and it will smooth out into that creamy consistency
- The skin needs to be completely dry before marinating or it will steam instead of crisp up, so really pat those thighs down with paper towels
03 -
- Buy zaatar from a Middle Eastern market if you can, the blends there are fresher and more complex than what you'll find in regular grocery stores
- If your tahini is separated, pour off the oil on top before you start and then whisk it back in gradually, you'll get a much smoother sauce